Food Category

Carrot cake recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 8 - 10

Ingredients

300g self-raising flour

1 tsp
cinnamon

1 tsp mixed
spice

4 medium eggs

350g caster
sugar

1 tsp vanilla
extract

300ml olive
or vegetable oil

Pinch of salt

60g
hazelnuts

60g walnut
pieces

150g
sultanas

3 large
grated carrots

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Preparation

Preheat oven to 180ºC.

Sift flour, cinnamon and mixed spice together into a large bowl. Add eggs, sugar, vanilla, oil and a pinch of salt. Mix lightly, then incorporate hazelnuts, walnuts, sultanas and grated carrots.

Pour into a greased and lined 23 cm (9 in) greased cake tin. Bake in preheated oven for 1 hour. Check the cake with a skewer. If it comes out clean, the cake is cooked; if it doesn’t, cook for a further 5–10 minutes and try again. Allow to cool in tin for 15 minutes, then remove and cool on cooling rack.

Top with lemon cream cheese frosting.

If you enjoyed this Carrot cake recipe then browse more Modern Australian recipes, dessert recipes, cake recipes and our most popular hainanese chicken rice recipe.

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